For the sponge:
170g softened butter
170g caster sugar
170g self-raising flour
For the icing:
Freshly-grated rind of 1 lemon
Freshly-squeezed juice of 1-2 lemons (I used the juice of one and a half lemons, so add the juice of one and then taste)
110g caster sugar
Preheat your oven to 180 degrees Celsius.
Put the butter, sugar, flour and eggs into a bowl, or into the bowl of a food mixer. Mix gently to combine.
Spread the mixture evenly into a well-greased Swiss Roll tin or a 9-inch cake tin. Bake in the preheated oven for 20-25 minutes, until golden-brown and well-risen.
Meanwhile, mix the icing ingredients together, and pour over the sponge as soon as it comes out of the oven and leave to cool. Cut into squares/slices and serve.
“This goes great with Strawberry Ice Cream as a Dessert”
With thanks to TheLovingSpoonful for the recipe.